These meatballs are convenient to have
on hand, in the freezer. Serve for snacks with dipping sauces.
Add halved meatballs to potato, macaroni, three-bean and chef
salads. They’re great for making grinder sandwiches, too.
Appetizer Meatballs
- 2 pounds lean ground pork
1 cup ice water
1/4 cup soy sauce
1/4 teaspoon freshly ground black pepper
- Heat oven to 375°F (190°C).
- With hands or wooden spoon mix pork, water,
soy sauce and pepper thoroughly in large bowl. Shape into 3/4
-inch balls (mixture will be fairly soft and balls will not be
perfect). Arrange closely together in single layer on ungreased
shallow baking pan, like a jelly-roll pan.
- Bake for 20 to 30 minutes. Remove from
pan, and serve immediately with a dipping sauce, like your favorite
salad dressings (Russian, Thousand Island, Ranch) or choose from
the suggestions below. Use toothpicks to skewer meatballs to
dip. Or remove from pan, cool, cover and freeze or refrigerate.
Serve cold or reheated.
Makes about 7 dozen meatballs.
Try these dips to accompany meatballs:
Barbecue-Cranberry
Dip
Ginger-Orange
Dip
Toasted
Onion Dip
Nutrition Facts: (7 meatballs per serving.):Calories
200 calories Protein 13 grams Fat 16 grams Sodium 390 milligrams
Cholesterol 55 milligrams Saturated Fat 6 grams Carbohydrates
1 grams
Recipe and photograph provided courtesy
of Pork: The Other White Meat.
